Fish Tacos

fish tacos

There aren't too many places you can get a good, healthy fish taco.  Often they are fried in a low quality oil & battered with bleached white flour.  There is a local restaurant that I love to go to because they have an amazing fish taco that is pan seared in spices.  

This is a simple thing to reproduce at home because you get to be in charge of the ingredients you use.  I love re-creating restaurant dishes that are full of flavor & knowing that the quality ingredients I'm using are not going to wreck my ultimate health goals.

This recipe is simple & captivating because it combines an amazing balance of a crispy crust on the outside of the fish with a smooth flaky center.  I recommend using cod, however any firm white fish will work.  Talk to your local fishmonger at the seafood counter about what fish would be good in place of cod should you decide to use something different.  

Also, have your fishmonger pre-cut the pieces for you.  I generally tell them to cut pieces into 3-4 ounces, so they are easy to batter & cook & fit perfectly into the "taco" shell.  I used these paleo wraps for my fish tacos.

fish tacos 2

Fish Tacos


2 pounds cod, or other firm white fish

1 tablespoon arrowroot flour

1 tablespoon + 1 teaspoon taco seasoning

1 teaspoon salt

1/4 cup avocado oil

1 recipe paleo wraps

optional garnish: fresh avocado, cilantro & lime slices 

*cook's note:      I found with this recipe I needed to continually adjust my heat from medium to medium-high.  Watch your heat carefully so as not to burn the outer crust.


wrap the fish in paper towels for about 10 minutes to remove as much excess moisture as possible.  this will give you a much crispier finished fish.

place the arrowroot flour, taco seasoning & salt in a large zip top baggie & give it a shake to mix seasonings.  after the fish is dry, place the fish in the baggie with seasonings & give it a good shake to completely coat the fish.

pour the avocado oil into a large, flat bottomed skillet.  heat over medium-high heat*.  working in batches as necessary, being sure to not overcrowd the pan, place pieces of fish in hot oil & cook about 3 minutes per side.  (time will vary depending on thickness of fish - you will know it's ready to flip when the fish lifts easily away from the pan with a spatula)

serve immediately!  this fish also keeps well in the fridge for leftovers.

Love, Cara